Recipes

½ c. Olive Cart Red Raspberry balsamic vinegar

2-3 cups strawberries, sliced thick

½ red onion, sliced very thin

1 T. caramel topping or honey (plus more for drizzle as finish)

1 T. Olive Cart California Picual olive oil

Fresh grated nutmeg

Salt and pepper to taste

Garnish: Caramel topping to taste

1-2 T. sliced toasted almonds

 

Cook asparagus in well salted boiling water for 3-5 minutes. Rinse in cold water. Microwave onion in a 1/8 c. of water for 1 minute and rinse well in cold water and drain. Arrange asparagus on a platter. Arrange...

12 oz. broccoli florets

2 t. lemon zest

1 T. Olive Cart Slow Roasted Garlic Olive Oil

3 T. Olive Cart Lakefront Lemon olive oil

Add broccoli, zest, garlic and lemon oil in a microwave safe bowl. Stir to coat completely. Cover bowl with plastic and microwave on high for 4-5 minutes. Sprinkle a little more oil over broccoli before serving with salt and pepper. Serve immediately.

 

3 T. Olive Cart California Arbequina extra virgin olive oil

1 t. salt

¼ t. black pepper

1 lb. asparagus, trimmed

1 14.5 oz. can chicken broth

1 cup Olive Cart South Haven 25 Year Aged Balsamic

1 ½ lb. boneless skinless chicken breasts

 

Heat oven to 400. Place the potatoes in a roasting pan. Add oils, salt, pepper and toss. Roast for 30 minutes, shaking the pan once. Add the asparagus to the pan and toss. Roast until asparagus is tender, 12-15 min. Meanwhile in a saucepan, bring the broth and balsamic to a boil. Add the chicken and if necessary enough water...

For added flavor, substitute one of our flavored oils instead.

3 large baking potatoes

¼ cup kosher salt

3 T. Olive Cart Organic olive oil, or more to taste

Extra kosher salt (for sprinkling)

 

Set the oven for 400 degrees. Cut the potatoes lengthwise into ¼" slices. Cut across the slices to make thin matchsticks. Fill a large bowl with ice-cold water and stir in the salt. Soak the potatoes, rinse and pat dry. Brush 2 rimmed baking sheets with olive oil. Spread the potatoes on the sheets and sprinkle with olive oil. With your hands, toss them so they're covered with oil. Sprinkle lightly with salt. Bake...

¼ c. Olive Cart Organic olive oil

2 cans sliced or quartered artichoke hearts

1/8 c. Olive Cart Lemon olive oil

¼ c. Olive Cart Garlic olive oil

¼ t. nutmeg

Dried thyme

Handful grated Parmesan

Handful parsley leaves, finely chopped

1 tub shredded Asiago cheese, 8 oz.

 

Preheat oven to 400. Place mushrooms in a large plastic food storage bag. Drizzle in olive oil to coat. Marinade 5 minutes.. Scatter on cookie sheet. Roast 10 minutes, round side up. Season with salt and pepper and flip over. Toss drained artichokes with lemon oil, garlic oil, nutmeg, thyme,...

4 6 oz. skinless, boneless chicken breasts

¼ t. salt and pepper

3 T. flour

3 T. Olive Cart Lemon oil

½ cup chicken broth

2 T. capers

3 T. flat leaf parsley

 

Place chicken between 2 sheets of plastic wrap; pound to even thickness using a meat mallet. Sprinkle chicken with salt and pepper. Place flour in shallow dish and dredge chicken in flour. Pour oil in large skillet over medium heat. Add chicken to pan, cook 3 minutes. Turn chicken over. Add broth and capers reducing heat and simmer until thoroughly cooked and basting occasionally with sauce. Sprinkle with parsley. Remove chicken from pan;...

1 lb. red new potatoes

Salt and pepper

2 T. Olive Cart Slow Roasted Garlic Olive Oil

4 slices bacon, cut crosswise into ½" pieces

½ lb. green beans, trimmed and cut into 1 ½" lengths

1-2 T. Olive Cart Lakefront Lemon Olive Oil

 

In a large saucepan, cover potatoes with 2" salt water. Bring to a simmer and cook until tender. Drain. In a large skillet, heat oil, add potatoes and season with salt and pepper. Cook mashing potatoes slightly, until golden brown in spots, about 5 minutes. Transfer to dish and keep warm. Add bacon to skillet. Cook until brown. Add green beans and cook until beans are...

3-4 lb. chuck roast

1 bottle red wine

Juice from 4 lemons

¼ c. fresh oregano

¾ c. Olive Cart Slow Roasted Garlic olive oil

¼ c. fresh parsley

½  c. Olive Cart Rosemary olive oil

Salt and pepper to taste

 

Marinate meat overnight in container. Remove meat from marinade. Grill to preference basting with reserved marinade.